Use a baguette or an artisan loaf or another crusty bread to make the croutons, fried or baked, that accompany roast chicken.

Written by

Nancy Horn
For the Reno Gazette-Journal

So, I was driving around the other Friday about 4 p.m., the time I typically start planning dinner. Of course, for those of you who know me, I don't always have a plan. And so it was the other afternoon.

I was craving something comforting, something that would fill the house with that smell I've loved since I was a girl, the smell of roasting poultry. I wanted a big fat chicken, and I wanted it now. Luckily, Whole Foods Market was off the next exit, so that's where I headed. I strode over to the meat counter, and lo, there it was: an organic plump 5-pounder, and on sale, too. Just 10 bucks for the bird; I threw ...